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Spicy Tomato & Beetroot Soup


  • 1 tbsp olive oil
  • 1 onion
  • 1 garlic clove
  • 1/2 tsp chilli
  • 1 scoop UU Huel
  • 1 tbsp tomato puree
  • 400g tinned tomatoes
  • 150mg beetroot juice
  • 250ml coconut milk or non dairy milk


  • In a large stockpot, head the oil and sauté the onions on medium high heat until translucent.
  • Add the spices and Huel, fry until fragrant.
  • Add the crushed tomatoes to the pot, stir to combine and bring to a simmer and cook 5 more minutes. This allows the flavors to mingle a little.
  • Turn off the heat and carefully pour the tomato mixture into the jar of a blender. Add the coconut milk, salt and pepper and blend on high/liquify setting until smooth. Taste and adjust spices to your preference.

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